It’s the peak of summer harvest in eastern North Carolina, which means farmers markets and gardens are overflowing with fresh, local produce. Eating what’s in season not only stretches your food dollars, but also allows you to enjoy fruits and veggies at their peak flavor! Many August veggies freeze well. Blanch corn, chop peppers, or freeze sliced tomatoes to use in soups and sauces this fall. Making a plan now helps you save money later! Visit your local farmers market, garden, or produce stand this month and see what’s fresh.
Tomatoes - Nothing says summertime like sweet, juicy tomatoes! Consider trying a new variety like Cherokee Purple, or Champaign Bubble tomatoes. Tomatoes are perfect for sandwiches, salads, or fresh salsa. Store at room temperature for the best flavor.
Peppers - It’s hot out there, which means peppers are at their peak. Use them raw in salads, cook them in stir-fries, or freeze chopped peppers for later.
Sweet Corn - Fresh corn is sweetest right after picking. Try grilling it or cutting the kernels off the cob for salads and salsas. Use within two days of purchasing, as sweet corn is enjoyed best soon after it is harvested.
Okra - A Southern summer favorite. Great for frying, roasting, or adding to soups and stews. Refrigerate tightly wrapped up to three days.
Easy August Recipe: Corn, Sweet Onion, and Tomato Salad
Ingredients:
2-3 ears of sweet corn
2 tomatoes, diced
1 sweet onion, cut into thin strips
1 bunch cilantro, minced
2 limes, juiced
1/3 cup rice vinegar
1⁄4 teaspoon salt
Directions:- In a bowl, combine corn, tomatoes, sweet onion, and cilantro.
- Pour lime juice over vegetables and mix in.
- Stir in vinegar to taste.
- Season with salt.
- Cover and chill for 45 minutes.
Stir before serving.
